INGREDIENTS
4
(4- to 5- oz.) boneless, skinless chicken breasts, boneless skinless
1
Flat-leaf parsley, fresh
2 tbsp
Ranch dressing
1/2 tsp
Black pepper
1 tsp
Kosher salt
1 tbsp
Canola oil
1/4 cup
Panko
2 tbsp
Butter, unsalted
3 oz
Parmesan cheese
4
Provolone cheese, slices